Hi Dave,

Something, somewhere along the line, I've lost a day or two of messages about every other week. Other than that, things are going well.

You and Stephen are welcome to create accounts on my BBS for checking
if you want. My Fido feed is directly from the Z1C. I can toggle accounts permanent so you don't have to log on all the time to keep
the account active.

Might have to consider it; this has happened for several weeks now. No Fido the beginning of the week but usually restored by Wednesday or so.

I wondered what had happened to you. Is the board you guys point off
of having problems? Or is it your interweb hook up? I was using Sursum Corda as one of my "regular" BBSes but it started being up and down
like a (oops, this is still a family echo, Dave). Anyway, I've
replaced them after a packet of uploads got lost in the shuffle.

I'm not sure what the cause is and which system to blame. We may have to contact Marc Lewis and let him know of my problems but that will wait
for another day, when I'm a bit more awake.

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward
at the restaurant we wanted so will be trying another steakhouse in the Raleigh area.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised liast week that I've been at my current job
for 20 years.

As with anything else, just taking things one day at a time adds up
faster than you realise. Steve's parents celebrated their 25th
anniversary 6 months before we got married; my folks hit their 25 about
6 weeks before our wedding. My parents made it to 62 before Mom passed;
my in laws celebrated 72 before we lost Dad.

I don't suppose your chilren and their children) will make it for the feswtivities.

Older daughter, her husband and their 2 teen age daughters flew in
Friday night, leaving early Sunday morning to go back to Utah. So good
to see them, found out our SIL's parent's 50th will be in about 6 months
so we'll see them then also.

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I wondered what had happened to you. Is the board you guys point off
of having problems? Or is it your interweb hook up? I was using Sursum Corda as one of my "regular" BBSes but it started being up and down
like a (oops, this is still a family echo, Dave). Anyway, I've
replaced them after a packet of uploads got lost in the shuffle.

I'm not sure what the cause is and which system to blame. We may have
to contact Marc Lewis and let him know of my problems but that will
wait for another day, when I'm a bit more awake.

His "Sursum Corda" BBS was one of my regular daily calls until it became, recently, verrrrrry unreliable. Like a hoo .... well, never mind. I added
a different board to my "regulars" list.

Got an e-mail from Mark yesterday to see if I was alraight since I had
rot "rung his chimes" for some time. I thought it was a neat thing to do
but I'm still not vadding his board back to my list.

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward
at the restaurant we wanted so will be trying another steakhouse in the Raleigh area.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised liast week that I've been at my current job
for 20 years.

As with anything else, just taking things one day at a time adds up
faster than you realise. Steve's parents celebrated their 25th
anniversary 6 months before we got married; my folks hit their 25 about
6 weeks before our wedding. My parents made it to 62 before Mom passed;
my in laws celebrated 72 before we lost Dad.

And my folks both fell off their twigs well short of that. I had no idea I would ever get this old. Bv)= I remarked on it to my brother who said,
"I had doubts about seeing 21 when I was in Viet Nam".

I don't suppose your chilren and their children) will make it for the feswtivities.

Older daughter, her husband and their 2 teen age daughters flew in
Friday night, leaving early Sunday morning to go back to Utah. So good
to see them, found out our SIL's parent's 50th will be in about 6
months so we'll see them then also.

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

I cleaned the 'fridge yesterday. Amazing how much space can be freed up.
And how many bowls and containers can be put back into service.

Here's a pair that should go well together ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Great Grandma Rita's Meatballs
Categories: Beef, Pork, Meatballs, Herbs, Cheese
Yield: 8 servings

2 ts Olive oil
1 md Onion; chopped
3 cl Garlic; minced
3/4 c Seasoned bread crumbs
1/2 c Grated Parmesan cheese
2 lg Eggs; lightly beaten
1 ts (ea) dried basil, oregano &
- parsley flakes
3/4 ts Salt
1 lb Ground pork
1 lb Ground beef

MMMMM--------------------------OPTIONAL-------------------------------
Hot cooked pasta
Pasta sauce

Set oven @ 375oF/190oC.

In a small skillet, heat oil over medium-high heat. Add
onion; cook and stir until tender, 3-4 minutes. Add
garlic; cook 1 minute longer. Cool slightly.

In a large bowl, combine bread crumbs, cheese, eggs,
seasonings and onion mixture. Add turkey and beef; mix
lightly but thoroughly. Shape into 1-1/2-in. balls.

Place meatballs on a rack coated with cooking spray in
a 15" x 10" x 1" baking pan. Bake until lightly browned
and cooked through, 18-22 minutes. If desired, serve
with pasta and pasta sauce.

Audrey Colantino, Winchester, Massachusetts

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Great-Grandmother Genevieve's Spaghetti Sauce.
Categories: Sauces, Vegetables, Herbs
Yield: 1 Gallon

12 oz Can tomato paste
87 oz (3 cans) tomato sauce
16 oz (2 cans) mushroom stems &
- pieces
1 lg Bell pepper; cored, chopped
3 lg Onions; peeled, chopped
4 Ribs celery; chopped
2 Bay leaves
1 1/2 tb Dried oregano
1 tb Brown sugar or molasses
Salt & pepper
1 tb Garlic granules

Heat a large pot on medium heat, adding a small amount
of oil if desired. Add in your onion, celery, and bell
pepper. Cook until the onion is translucent.

Add in your tomato paste, tomato sauce, and mushrooms.
Add the oregano, brown sugar or molasses, garlic salt,
and salt and peper.

Let simmer for 8 hours. Taste and if it is too acidic,
add more brown sugar or molasses. And if it needs more
seasoning, add additional seasoning.

Cook noodles when about ready to serve. Top with
spaghetti sauce!

Servings: 1 to 1 1/2 Gallons

RECIPE FROM: https://thesharedskillet.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Don't just put things back. Put them away.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I'm not sure what the cause is and which system to blame. We may have
to contact Marc Lewis and let him know of my problems but that will
wait for another day, when I'm a bit more awake.

His "Sursum Corda" BBS was one of my regular daily calls until it
became, recently, verrrrrry unreliable. Like a hoo .... well, never
mind. I added a different board to my "regulars" list.

Today is the first Monday in several weeks that I was able to get Fido.
Maybe Mark did some tweaking to get things straightened up.

Got an e-mail from Mark yesterday to see if I was alraight since I had
rot "rung his chimes" for some time. I thought it was a neat thing to
do but I'm still not vadding his board back to my list.

We've been with him since some point (no pun intended) while we were in
Hawaii. Before that we'd been pointing off a friend in AZ for years.

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward
at the restaurant we wanted so will be trying another steakhouse in the Raleigh area.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised liast week that I've been at my current job
for 20 years.

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables
crowded into it, and a low ceiling, made hearing even the person beside
you a challenge. Also, parking in that part of Raleigh is a challenge, especially when there's an event going on. But, we did well by the meal;
Steve ordered a NZ elk chop, something we'd never seen on a menu before.
The place is pricy--order your meat, then sides for the table plus
appetisers, some of them by the piece. Our son in law grabbed the check
before Steve could so we've no idea of the final total.

faster than you realise. Steve's parents celebrated their 25th RH>

anniversary 6 months before we got married; my folks hit their 25 about

6 weeks before our wedding. My parents made it to 62 before Mom

passed; RH> my in laws celebrated 72 before we lost Dad.

And my folks both fell off their twigs well short of that. I had no
idea I would ever get this old. Bv)= I remarked on it to my brother
who said, "I had doubts about seeing 21 when I was in Viet Nam".

He's probably not the only one as that conflict took a lot of young men.

I don't suppose your chilren and their children) will make it for the feswtivities.

Older daughter, her husband and their 2 teen age daughters flew in
Friday night, leaving early Sunday morning to go back to Utah. So good
to see them, found out our SIL's parent's 50th will be in about 6
months so we'll see them then also.

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait a
while before having children. Rachel said that the cost of living is
extremely high out there so I guess they're trying to establish a secure financial foundation first.

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

Here's a pair that should go well together ....

Title: Great Grandma Rita's Meatballs
Categories: Beef, Pork, Meatballs, Herbs, Cheese
Yield: 8 servings

Close to what Steve's mom made and gave me the recipe but I use Romano
cheese and no pork.

Title: Great-Grandmother Genevieve's Spaghetti Sauce.
Categories: Sauces, Vegetables, Herbs
Yield: 1 Gallon

Not quite the one I make but interesting, might have to try it on a
smaller scale.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Got an e-mail from Mark yesterday to see if I was alraight since I had
rot "rung his chimes" for some time. I thought it was a neat thing to
do but I'm still not vadding his board back to my list.

We've been with him since some point (no pun intended) while we were in Hawaii. Before that we'd been pointing off a friend in AZ for years.

Sean Dennis' "Outpost" is my 'main' board. When Ed Koon had Dos's up and running (and available via interweb browser) I called a couple of regular boards and used Dov's to check that what I had posted made it to the rest
of the world. Then he went so far to the right politically that his BBS fell of the edge of the world. And Janis died, so her Prizm BBS went away. BBS
*and a couple mailing lists) is about my only form of "social media. That probably qualifies me as a "gen uine old phart". Bv)=

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward
at the restaurant we wanted so will be trying another steakhouse in the Raleigh area.

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was near
his personal century mark and she was abot five years younger.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables crowded into it, and a low ceiling, made hearing even the person beside

If I visit an eatery and there is a noise level so as to make conversation difficult you can bet I'll not return there voluntarily. Dining out is as
much a social occasion as a fuelling the body event.

you a challenge. Also, parking in that part of Raleigh is a challenge, especially when there's an event going on. But, we did well by the
meal; Steve ordered a NZ elk chop, something we'd never seen on a menu before. The place is pricy--order your meat, then sides for the table
plus appetisers, some of them by the piece. Our son in law grabbed the check before Steve could so we've no idea of the final total.

Non-chain steak joints are getting thin on the ground in these parts.
And the chains, Alexander's, Longhorn, Ponderosa, Bonana, etc. are now
using their (former) locations for something else - even if still in the
food business.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Salisbury "Steak"
Categories: Beef, Pork, Vegetables, Soups, Breads
Yield: 4 Servings

10 3/4 oz Can cream of mushroom soup
1 tb Yellow "prepared" mustard
2 ts Worcestershire sauce
1 ts Prepared cream-style
- grated horseradish
1 lg Egg
1/4 c Dry bread crumbs
1/2 c Minced onion
Salt & pepper
1 1/2 lb Chilli grind beef chuck *
1/2 lb Mild Italian sausage
2 tb Oil
1/2 c Water; as needed
Chopped fresh parsley or
- sliced green onion tops
- (preferred) as garnish

* Chilli grind can be hard to find. If your store has a
"service meat" counter ask for a nice shoulder clod to
be put through thei coarse plate twice. The result will
be a texture a bit coarser (and chewier) than typical
fine-ground "hamburger" meat. - UDD

In a bowl, combine the soup, mustard, Worcestershire
sauce and horseradish; blend well with a whisk.
Set aside.

In another bowl, lightly beat the egg. Add bread crumbs,
onion, salt, pepper and 1/4 cup of the soup mixture.

Add meats and mix well. Shape into four (8 oz) patties.

In a large skillet, cook the pucks in oil to desired
doneness; drain and reserve.

Combine remaining soup mixture in the skillet with water
as needed; pour over patties. Return "steaks" to the pan,
cover and cook over low heat for 10-15 minutes or until
meat is heated through. Remove to Plates spoon pan sauce
over meat. Garnish with parsley and/or green onion tops.

NOTE: This is my own take on Salisbury Steak. It is very
much upgraded from the mystery meat "Salisbury Steak"
that I used to be served in school cafeterias/lunchrooms.

It can be prepared ahead, kept in the refrigerator and
warmed up later. -- UDD

Serves: 4 hungry people

Uncle Dirty Dave's Kitchen

MMMMM


... "And that's the world in a nutshell, an appropriate receptacle." Stan
Dunn
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Sean Dennis' "Outpost" is my 'main' board. When Ed Koon had Dos's up
and running (and available via interweb browser) I called a couple of regular boards and used Dov's to check that what I had posted made it
to the rest of the world. Then he went so far to the right politically that his BBS fell of the edge of the world. And Janis died, so her
Prizm BBS went away. BBS *and a couple mailing lists) is about my only form of "social media. That probably qualifies me as a "gen uine old phart". Bv)=

I tend to stay with one board unless something happens to take it down. Hurricane Katrina knocked Marc off the air for a bit so we downloaded
thru a set up that Dale Shipp put together for us. That was our in case
of need back up, which, IIRC, we used maybe a couple of times.

Not a big deal this week as we're working on pulling everything in
place to celebrate our 50th anniversary on Saturday. All sorts of odds
and ends to do like figuring amounts of food/drink and ordering/buying, number of tables to set up in the Legion building main room, buying decorations, and so on. Couldn't get a reservation for dinner afterward

Golden anniversaries are *always* a big deal. The really rare one is
the Diamond Jubilee. I can remember only one in this area. He was
near his personal century mark and she was abot five years younger.

I can't get my mind wrapped around doing anything for 50 years. At the same time I just realised last week that I've been at my current job
for 20 years.

One day at a time adds up. We tried a new to us steakhouse in Raliegh
for dinner Saturday night. Food was good but they had so many tables crowded into it, and a low ceiling, made hearing even the person beside

If I visit an eatery and there is a noise level so as to make
conversation difficult you can bet I'll not return there voluntarily. Dining out is as much a social occasion as a fuelling the body event.

Very much so! We'd been to the place we wanted to go to so knew that it
was set up much better for groups, and even couples. Last time we went
there was for our 40th anniversary and were seated in a semi private
room, seating was such that there was a good space between tables. First
time we went was with the other deacons/wives/pastoral staff at our
church some years ago. That time we were treated by one of the older
gentlemen of the church and knew it was a place we wanted to go back to.
We will, going to try to, in the next month or so.

you a challenge. Also, parking in that part of Raleigh is a challenge, especially when there's an event going on. But, we did well by the
meal; Steve ordered a NZ elk chop, something we'd never seen on a menu before. The place is pricy--order your meat, then sides for the table
plus appetisers, some of them by the piece. Our son in law grabbed the check before Steve could so we've no idea of the final total.

Non-chain steak joints are getting thin on the ground in these parts.
And the chains, Alexander's, Longhorn, Ponderosa, Bonana, etc. are now using their (former) locations for something else - even if still in
the food business.

Like our now former Golden Corral. Thankfully Texas Roadhouse is still
going strong; we get over there every so often.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)